The online catalog includes the most recent changes to courses and degree
requirements that have been approved by the Faculty Senate, including changes
that are not yet effective.

Courses

The online catalog includes the most recent changes to courses and degree
requirements that have been approved by the Faculty Senate, including changes
that are not yet effective.
Courses showing two entries of the same number
indicate that the course information is changing. The most recently approved
version is shown first, followed by the older version, in gray, with its
last-effective term preceding the course title. Courses shown in gray with only
one entry of the course number are being discontinued.
Course offerings by term can be accessed by clicking on the term links when viewing a specific campus catalog.

Hospitality Business Management (HBM)

101 Professional Development 1 Preparation for employment in hospitality and other organizations; resume writing, interview skills, career services, professional attire/demeanor, networking, and etiquette. Typically offered Fall.

301 Introduction to Event Planning 3 Course Prerequisite: ACCTG 230; certified major in the College of Business, or certified minor in Hospitality Business Management. Overview of event planning industry, including components, interrelationships, economics, and theory.

358 Foodservice Systems and Control 3 Course Prerequisite: ACCTG 230; certified major in the College of Business, or certified minor in Hospitality Business Management. Operational control processes, control systems, and cost analysis procedures in food and beverage management. Typically offered Spring.

381 [M] Hospitality Leadership and Organizational Behavior 3 Course Prerequisite: Certified major in the College of Business, or certified minor in Hospitality Business Management. Focusing on interpersonal skills and group dynamics; covers key hospitality leadership and management issues. Typically offered Spring. Cooperative: Open to UI degree-seeking students.

384 Managed Services 3 Course Prerequisite: ACCTG 230; certified major in the College of Business, or certified minor in Hospitality Business Management. Management systems of the segment of the hospitality industry relating to contract and self-operated management companies. Field trip required.

401 Career Management 1 Course Prerequisite: Certified major in the College of Business, or certified minor in Hospitality Business Management. Career management preparation including mock/traditional/panel interviews, resume/cover letter critiques, offer evaluations, negotiation and networking.

480 [M] Marketing Strategy and Development 3 Course Prerequisite: MKTG 360; certified major in the College of Business, or certified minor in Hospitality Business Management. Theory and practice; problems in guest relations, special sales efforts, intramural promotion, research.

494 [M] Service Operations Management 3 Course Prerequisite: ACCTG 230; certified major in the College of Business, or certified minor in Hospitality Business Management. Design and management of service delivery systems through operations management topics from a service perspective. Typically offered Fall.

495 [CAPS] Case Studies and Research 3 Course Prerequisite: HBM 358; HBM 491; HBM 494; certified major in the College of Business, or certified minor in Hospitality Business Management; junior standing. Use of the case method and computerized statistical programs in the analysis of administrative practices of organizations. Typically offered Spring.

497 Special Topics V 1-3 May be repeated for credit; cumulative maximum 9 hours. Course Prerequisite: ACCTG 230; certified major in the College of Business, or certified minor in Hospitality Business Management. Topics of special interest within the area of hotel and restaurant administration.

497 (Effective through Summer 2018) Special Topics V 1-3 May be repeated for credit; cumulative maximum 6 hours. Course Prerequisite: ACCTG 230; certified major in the College of Business, or certified minor in Hospitality Business Management. Topics of special interest within the area of hotel and restaurant administration.

499 Special Problems V 1-4 May be repeated for credit. Course Prerequisite: By department permission. Independent study conducted under the jurisdiction of an approving faculty member; may include independent research studies in technical or specialized problems; selection and analysis of specified readings; development of a creative project; or field experiences. S, F grading.